Biofunctional soy-based sourdough for improved rheological properties during storage
Abstract Frozen dough storage, along with its thawing process, negatively affects the quality of the final product. Thus, fermentation with selected cultures and the enrichment of wheat-based dough using a specific soy powder could optimize the viscoelastic quality of frozen dough and increase its n...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2022-10-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-022-22551-z |
| _version_ | 1811336214414884864 |
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| author | Bernadette-Emőke Teleky Gheorghe Adrian Martău Floricuța Ranga Ioana Delia Pop Dan Cristian Vodnar |
| author_facet | Bernadette-Emőke Teleky Gheorghe Adrian Martău Floricuța Ranga Ioana Delia Pop Dan Cristian Vodnar |
| author_sort | Bernadette-Emőke Teleky |
| collection | DOAJ |
| description | Abstract Frozen dough storage, along with its thawing process, negatively affects the quality of the final product. Thus, fermentation with selected cultures and the enrichment of wheat-based dough using a specific soy powder could optimize the viscoelastic quality of frozen dough and increase its nutritional characteristics. Based on these aspects, the present study’s objective was to examine the effects of soy powder addition to wheat flour with single cultures of Fructilactobacillus florum DSM 22689 or Saccharomyces cerevisiae and coculture with these two microorganisms for 72 h of fermentation. Additionally, the fermentation process was monitored, and viscoelastic behavior and physical–chemical analyses of the fermented sourdough before and after frozen storage were assessed, as soy protein has been proposed to hinder water migration throughout frozen storage. As observed, soy powder, an essential functional ingredient, had a favorable impact on the water-starch-gluten system, and enhanced the viscoelastic behavior before and after 4 weeks of frozen storage. |
| first_indexed | 2024-04-13T17:36:15Z |
| format | Article |
| id | doaj.art-8eb883df43784878afc9c7d95250bf73 |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-04-13T17:36:15Z |
| publishDate | 2022-10-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-8eb883df43784878afc9c7d95250bf732022-12-22T02:37:21ZengNature PortfolioScientific Reports2045-23222022-10-0112111110.1038/s41598-022-22551-zBiofunctional soy-based sourdough for improved rheological properties during storageBernadette-Emőke Teleky0Gheorghe Adrian Martău1Floricuța Ranga2Ioana Delia Pop3Dan Cristian Vodnar4Institute of Life Sciences, University of Agricultural Sciences and Veterinary MedicineInstitute of Life Sciences, University of Agricultural Sciences and Veterinary MedicineFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary MedicineDepartment of Exact Sciences, Horticulture Faculty, University of Agricultural Sciences and Veterinary Medicine, Cluj-NapocaInstitute of Life Sciences, University of Agricultural Sciences and Veterinary MedicineAbstract Frozen dough storage, along with its thawing process, negatively affects the quality of the final product. Thus, fermentation with selected cultures and the enrichment of wheat-based dough using a specific soy powder could optimize the viscoelastic quality of frozen dough and increase its nutritional characteristics. Based on these aspects, the present study’s objective was to examine the effects of soy powder addition to wheat flour with single cultures of Fructilactobacillus florum DSM 22689 or Saccharomyces cerevisiae and coculture with these two microorganisms for 72 h of fermentation. Additionally, the fermentation process was monitored, and viscoelastic behavior and physical–chemical analyses of the fermented sourdough before and after frozen storage were assessed, as soy protein has been proposed to hinder water migration throughout frozen storage. As observed, soy powder, an essential functional ingredient, had a favorable impact on the water-starch-gluten system, and enhanced the viscoelastic behavior before and after 4 weeks of frozen storage.https://doi.org/10.1038/s41598-022-22551-z |
| spellingShingle | Bernadette-Emőke Teleky Gheorghe Adrian Martău Floricuța Ranga Ioana Delia Pop Dan Cristian Vodnar Biofunctional soy-based sourdough for improved rheological properties during storage Scientific Reports |
| title | Biofunctional soy-based sourdough for improved rheological properties during storage |
| title_full | Biofunctional soy-based sourdough for improved rheological properties during storage |
| title_fullStr | Biofunctional soy-based sourdough for improved rheological properties during storage |
| title_full_unstemmed | Biofunctional soy-based sourdough for improved rheological properties during storage |
| title_short | Biofunctional soy-based sourdough for improved rheological properties during storage |
| title_sort | biofunctional soy based sourdough for improved rheological properties during storage |
| url | https://doi.org/10.1038/s41598-022-22551-z |
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